Melt one ounce butter, add one tablespoonf ul chopped onion, and cook for five minutes. Do not let the mixture brown. Stir in one tablespoonf ul flour and cook for two minutes. Add half a pint of white stock and cook until it thickens. Remove and strain through a fine sieve. Season to taste and add two wine- glasses of Sherry✪ Lobster à la Brooklyn with Sauce and Hominy Croustade. Serve very hot. Hominy Oroustade Place one cup of hominy, one quart of water, and one teaspoòn- ful of salt in a saucepan over the fire. Stir well to free it from FI8H^ OT8TEB8^ L0B8TER8y TERRAPIN 187 Imnps and cook f or two hours. While hot, pour it into mould, about one inch deep and the desired size to accommodate the lobeters. Be sure to wet the mould with ice-water bef ore pour- ing in the hominj. When cool, turn it out on platter it is to be Berved on. When it is to be warmed, stand the dish over a pan of hot water. Lobster à la Portland Take off the tails and big claws of three medium-sized live iemale lobsters. Remove the string which runs through the centre of each tail and cut crosswise in five or six pieces. Crack the claws and place them on a piate. Boil the bodies. Take out the creamy substance and rub it through a sieve with f our egg yolks and one-half pint velouté sauce, four chopped shal- lots, and one bruised dove of garlic. Add two ounces of butter and fry a little without browning. Add the lobster, a bunch of parsley, and pinch of red pepper. Fry a little longer, occasion- ally tossing the lobster. Add one-half pint of white broth and one-half pint of white wine, and boil fifteen minutes. Re- move the bunch of parsley and skim out the lobster. Reduce the liquid, add two ladlef uls of velouté sauce, and the prepared egg yolks. Stir constantly until it nearly boils, add a little chopped parsley and juice of one lemon. Pour the sauce over lobster and serve at once. Timbale of Lobster à la Maryland Cook two medium-sized lobsters in court bouillon f or twenty- five minutes. Set aside to cool. Break the tail from the head, cut the tail and remove the black vein which runs the entire length, also remove small sac at the end. Remove 'Hhe lady *' from the head. There is quite a little meat to be found each side near the small claws. Crack the big claws and remove the meat. Cut ali the meat into scallops about one-half inch square. Make a sauce of the following : Boil three eggs until they 188 MBS. BEELT'S COOK BOOK are hard, remove the jolks while they are hot, and pound to a paste, add one heaping tablespoonf ul batter which has been rubbed to a cream. When well mixed, add one heaping tea- spoonful flour, half a teaspoonful of salt✪ Hominy Oroustade, and a good pinch of cayenne. Mix ali thoroughly and place in a saucepan with half a cup of consommé. Let it boil up, then add one glass Madeira wine.

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Melt one ounce butter, add one tablespoonf ul chopped onion, and cook for five minutes. Do not let the mixture brown. Stir in one tablespoonf ul flour and cook for two minutes. Add half a pint of white stock and cook until it thickens. Remove and strain through a fine sieve. Season to taste and add two wine- glasses of Sherry. Serve very hot. Hominy Oroustade Place one cup of hominy, one quart of water, and one teaspoòn- ful of salt in a saucepan over the fire. Stir well to free it from FI8H^ OT8TEB8^ L0B8TER8y TERRAPIN 187 Imnps and cook f or two hours. While hot, pour it into mould, about one inch deep and the desired size to accommodate the lobeters. Be sure to wet the mould with ice-water bef ore pour- ing in the hominj. When cool, turn it out on platter it is to be Berved on. When it is to be warmed, stand the dish over a pan of hot water. Lobster à la Portland Take off the tails and big claws of three medium-sized live iemale lobsters. Remove the string which runs through the centre of each tail and cut crosswise in five or six pieces. Crack the claws and place them on a piate. Boil the bodies. Take out the creamy substance and rub it through a sieve with f our egg yolks and one-half pint velouté sauce, four chopped shal- lots, and one bruised dove of garlic. Add two ounces of butter and fry a little without browning. Add the lobster, a bunch of parsley, and pinch of red pepper. Fry a little longer, occasion- ally tossing the lobster. Add one-half pint of white broth and one-half pint of white wine, and boil fifteen minutes. Re- move the bunch of parsley and skim out the lobster. Reduce the liquid, add two ladlef uls of velouté sauce, and the prepared egg yolks. Stir constantly until it nearly boils, add a little chopped parsley and juice of one lemon. Pour the sauce over lobster and serve at once. Timbale of Lobster à la Maryland Cook two medium-sized lobsters in court bouillon f or twenty- five minutes. Set aside to cool. Break the tail from the head, cut the tail and remove the black vein which runs the entire length, also remove small sac at the end. Remove 'Hhe lady *' from the head. There is quite a little meat to be found each side near the small claws. Crack the big claws and remove the meat. Cut ali the meat into scallops about one-half inch square. Make a sauce of the following : Boil three eggs until they 188 MBS. BEELT'S COOK BOOK are hard, remove the jolks while they are hot, and pound to a paste, add one heaping tablespoonf ul batter which has been rubbed to a cream. When well mixed, add one heaping tea- spoonful flour, half a teaspoonful of salt, and a good pinch of cayenne. Mix ali thoroughly and place in a saucepan with half a cup of consommé. Let it boil up, then add one glass Madeira wine.

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..